Tea Basic Culture, varieties and enjoyment
Immerse yourself in the world of tea
The course in detail Contents and overview
Tea Basic introduces you to the exciting world of tea in theory and practice. You will learn about the cultural traditions and myths surrounding the drink and get to know the most important types of tea - from white and green tea to black tea and fruit teas.
The seminar not only explains the differences in origin and processing, but also provides specific tips on how to prepare tea aromatically and present it tastefully. In this way, you will experience the diversity of tea in all its facets.
- Target group: restaurateurs, baristas, tea lovers
- Duration: approx. 90 minutes
- Format: on-site seminar or as interactive online training
- Level: Beginners and interested parties
Target group Who is the course suitable for?
The seminar is aimed at anyone who wants to expand their knowledge of tea. Whether restaurateurs who want to offer their guests more expertise and choice, baristas who want to round off their drinks portfolio or passionate tea drinkers:
This course teaches the basics that are immediately applicable in practice and consulting.
Your benefit
More success through
Tea competence
After completing the seminar, you will have a sound basic knowledge of the culture, variety and preparation of tea.
You will be able to distinguishthe most important types of tea, classify them according to tasteand advise your guests or customers with confidence.
With the knowledge you have acquired, you will not only be able to prepare tea professionally, but also present it as an enjoyable experience.
Your profi Joachim Kühne
SCA certified barista, innovation manager and trainer
Your favorite growing country?
"Nicaragua (my first country of origin that I ever visited) and El Salvador (my second home, I've been there almost every year during the harvest since 2012). Both growing countries produce incredibly diverse coffees, both in terms of the varieties grown, the terroir effect and microclimatic relationships, as well as in terms of various processing methods. And the local coffee farmers are incredibly kind, honest and hard-working people."
